Wednesday, November 27, 2013

Well I was in Santa Ana at Playground talking to the fellas, along with Joe, the barman and remembered this drink that he whipped the spot for before and I thought I would move it here to showcase it a bit more because it was so fricking good that . . . well make it and see (or pop in and have him make you one), hear it is:

Tuesday, November 26, 2013

This "Tequila Tuesday's" I will make a twist on the classic Tequila Old Fashioned. Technically this would be called a "fancy cocktail". A drink becomes a fancy when there is liqueur added to it as a sweetener. This drink gets a little tricky because the 'liqueur' I am going to add is classified also as a bitter, here is the recipe and I will leave historians to speak of history:

Heat cup first, build ingredients into warmed cup, adding hot water last.Garnish with what you have have handy: citrus, cinnamon, grated nutmeg--whatever tickles your fancy. With Don Amado and Ron Miel, I just want their flavors to shine so I only added citrus zest. Also after the picture I dropped the zests in.Click the link to see more Mezcal Monday!You can also check out and follow Don Amado on Facebook here, and on twitter here ...Special thanks to their importer Haas Brothers.

Wednesday, November 20, 2013

Well since for Tequila Tuesday this week I went with a Tequila Old Fashioned, it seemed fitting to do the same for "Whiskey Wednesdays" this week I took one of the cocktails off of the Cyrus Noble Bourbon website. The drink I chose follows fairly standard ratios for a spirit forward, classic cocktail that seems sweeter than it is because of the ingredients. This drink works great before, during or after a meal, with blue cheese, grilled meats and general hearty fare.

As I said, this drink can be built in the glass and stirred, but I build mine in a separate vessel and then strain it over fresh ice.And to repeat again: Garnish if you like, but think 'subtle'!This particular Cyrus Noble Old Fashioned was made for me by the lovely and talented Michelle Bearden at 320 Main where they may use a different recipe (but I am sure it is close) and they garnish their O.F's with a lemon and orange peel zest. IT WAS DELICIOUS!

Monday, November 18, 2013

Well last week I wrote about a variation of a 'Last Word' that uses mezcal that was created by Ted Kilpatrick, from No. 9 Park in Boston. My post was noticed by my friend Dave Stolte and he mentioned a variation on a 'Last Word' that uses mezcal that was created at a bar I have actually been to-- The Varnish.

This lovely beverage was created by Eric Alperin, from the Varnish and is a completely different drink than the 'La Palabra' though the name is fairly close (La Otra Palabra). The ratios are completely different the direction is different and I thought this would be a great study to see how subtle variations can make a totally different drink. So here is the fittingly named 'La Otra Palabra' (the other word).

Put ingredients into cocktail shaker add ice. Shake well. Strain into double Old Fashioned glass with fresh ice.I was going to take a picture, but Dave Stolte's drawing was so awesome that I just used it!

Well that is the recipe, I made mine without agave nectar for a few reason, first of which is I like my drinks less sweet. This is a lovely layered cocktail, complex, intriguing but still not limited to 'expert level' drinkers.Again I used my new "COBALT"shaker. I explained last week that it has 'teeth' that crack ice as you shake. As I said, it works just like they say, the drink does get really cold. For an 'up' cocktail I would still double strain for clarity in presentation and to minimize unwanted/uncontrolled dilution, but straining onto ice in a rocks glass is perfect. If want to check them out click COBALT, and if you end up wanting to buy one use the code 'COBALT20' to get $20 dollars off.You can see other Mezcal Mondays here . .

Live, I will go deeper on this subject, but my typing skills . . ..So there are 3 [primary] constituents to 'wood' aging . . . 1.Wood impact (everyone knows this--the flavor of the wood is added!).2. Evaporate Concentration . . . (most people get this- something evaporates and what is left concentrates.)3. Reactive Oxidation! This is tougher . . . Time changes everything.. Think of it this way: Cut Apple / Banana--color change; but the flavor changes too! The acid breaks down. The flavors lean toward soft & creamy even though they are loaded with grain and tannic oak.OK. . . We covered that.Before I go to to deep--I need to know that you want to know this and of course I am drinking Cyrus Noble Bourbon!Tell me! I will tell/answer whatever.So click here to check out other "Whiskey Wednesdays".

Tuesday, November 12, 2013

This "Tequila Tuesday's" I am talking about a drink that I created-the 'Con Con'. It is simplicity perfected . . .. Originally, I made this as a change up of a Can Can (Vodka Chilled topped with Champagne), but instead of Vodka, I use tequila and instead of Champagne, I use Cava (a Spanish sparkling wine) and I called it a 'Con Con' (Spanish for with-with). This is a delicious drink, balanced, bold and sexy; I NEVER add sugar, but you may like some, so the measurement will look like this:The Con Con

Monday, November 11, 2013

This is an apertif style cocktail that is loosely based on the 'Last Word' (a classic that emerged from prohibition that was reintroduced into cocktail consciousness by Murray Stenson).

This variation exchanges the gin with mezcal and the maraschino liqueur with an orange liqueur. Generally, when I change 2 key ingredients it is a whole new thing, but this drink does remind me of the joy of drinking a 'Last Word', it does have Chartreuse in it and everyone on the Internets that mention it make the same connection so maybe Ted Kilpatrick, from No. 9 Park in Boston, (who created the drink) said that it was his intention; it is a delicious drink, with a similar structure and it has a great name that translates into "The Word", so I guess that is all the references we need.

Several minor variations between my version and Ted's: 1. I use equal parts as measurement (like the 'Last Word'); 2. I use Don Amado Rustico for my mezcal (I prefer it to the one he listed); 3. I used Clement Creole Shrub for the Orange Liqueur. Ted used Combier, which is fantastic, but I like the dimension of the Creole Shrub, the hints of clove, cinnamon and vanilla add another layer of depth. So here is how it looks:

This drink is complex, deep, lingering and yet not challenging. Definitely something to savor with time in anticipation of a meal, or even afterwords when unwinding. One warning . . . do have some food, time in between, take a cab {or all of the above} this is a strong drink.

Another thing: I was trying out a new shaker called a "COBALT" that basically has teeth to crack the ice as you shake. It works like they say, and the drink does get really cold, but I had to double strain the cocktail to achieve clarity. I am going to be doing more tests and will keep you posted. If want to check them out click COBALT, and if you end up wanting to buy one use the code 'COBALT20' to get $20 dollars off.

Wednesday, November 6, 2013

For "Whiskey Wednesdays" this week I am going to show you one of my favorite drinks: the Bour-Tea (pronounced 'Berty') cocktail. Without one bit of direction I bet that you all have already figured out the recipe . . .Bourbon and tea. Using a bourbon like Cyrus Noble is perfect and any brown to black tea works great. Green tea was not great white works good it is just so subtle you need to use way more in the drink. I usually make a big pot of tea and just have it around, sun tea, slow brew, by the cup --are all fine. I don't add suger to mine but the recipe that follows will include a measurement. I find the bourbon is sweet enough. This drink works great before, during or after a meal, on the patio, when friends come by, by the pitcher in a punch bowl with sliced seasonal fruit... however.

Tuesday, November 5, 2013

For this Tequila Tuesday we are going to enjoy a Lapis Añejo Tequila and frankly, it is hard to find any facts about the tequila that completely agree, so I will just taste it.

The aromas show a grand range of varied and evolving scents. The first aromatic impression is of creamy, roasted agave, roasted nuts, rose hips, dried orange zest, cinnamon, dark chocolate, caramelized honey and toasty vanilla. These complex aromas are more evident after the first sip, but are a very nice invitation to take the first taste.The initial taste does not reveal all of the nuances implied in the nosing. It begins with clean, fruit, agave, yams and dark roasted pecans (one person called it smoky . . . I could see that)--which sounds like a lot, but they are very delicate.

Doesn't this look brown? The bottle is blue.

When the first sipping is re-informed by another nosing and then turned into a full taste, not only were the tempting aromas amplified, but it seems that the palate is now attenuated to the delicate layers flavor.The mouth feel has an oily richness and to follow the first impressions those flavor are there, and more deliberate. Those flavors are also joined with the tastes that were implied by the aromas. The range of these flavor seem to be unified by a creamy/toasty vanilla, and a smoky chocolate. The overall effect is very nice.The finish lingers, everything making a slow fade, the oak, the nuts, the fruit, vanilla, spice and cocoa all patiently slipping away.Then the after taste is another surprise-creamy agave and a cooling almost 'mint' note.Lapis Añejo is a definite treat, something to sip slowly and to savor. The big mistake you could make is not giving this tequila the time. Though an easy sipper and enjoyable, with patience there is a lot to enjoy.Try this tequila neat at room temperature.Lapis Añejo just won a Gold at the 2013 Craft Spirits Award . . .This is the facebook page for the distillery that makes Lapis . . .Want to check out the other "Tequila Tuesday's" . .click here!

Monday, November 4, 2013

This Mezcal Monday I am going for something long and refreshing, but with loads of flavor. I will start with Mina Real Reposado, then I'll add Amargo VALLET, some lemon juice and top up with soda water. Now I am going to have mine this way. I like drier style drinks, but for the recipe there will be simple syrup and the recipe will look like this: